Sprinkle each veal cutlet with salt and pepper. Gently pat down to make the seasoning stick. Dredge each cutlet in flower and set aside. Another frequently used method is to combine 2 tablespoons of flour with salt and pepper in a Ziploc bag, add veal scallopini, seal and shake until the meat is evenly covered with flour and seasoning. I find that the Ziploc method does not produce a very even seasoning distribution, so I prefer to season and dredge each cutlet individually.
Heat a large non-stick pan over high heat with olive oil, until the oil shimmers. Cook veal cutlets, 3-4 at a time, turning once, until browned and just cooked through, about 1 minute per side. Transfer scallopini to a separate plate and keep warm.
In the same skillet, add the butter and heat until starts to simmer. Add the mushrooms and garlic and saute for 2-3 minutes, until tender. Stir in 2 tablespoons of flour and keep stirring until well incorporated. Add the chicken broth, lemon juice, capers and white wine and bring to simmer, stirring and scraping any brown bits from the bottom. Continue cooking until the sauce has thickened a little. A couple of minutes will suffice. Don't make it too thick. Taste for salt and adjust, if needed. Add the tomatoes and the chopped basil, and continue sauteing for about a minute, until the tomatoes slightly softened up.
Remove the pan from the heat. Add the veal scallopini back to the pan and spoon the sauce with mushrooms and tomatoes over the meat.This will help bring the veal scallopini back to target temperature. Serve immediately with your favorite side dish.